Description
This Loaded Veggie White Lasagna is a creamy, cheesy vegetarian dish packed with zucchini, bell peppers, spinach, and mushrooms layered with tender noodles and rich béchamel sauce.
Ingredients
- 9 lasagna noodles, cooked according to package instructions
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 bell pepper, chopped
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups béchamel sauce (store-bought or homemade)
- ½ cup fresh basil, chopped (optional for garnish)
Instructions
1. Preheat the oven to 350°F (175°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until translucent, about 3 minutes.
4. Add the diced zucchini, bell pepper, spinach, and mushrooms. Stir in Italian seasoning and season with salt and pepper. Cook until vegetables are tender, about 5–7 minutes.
5. In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Mix well.
6. Spread a layer of béchamel sauce on the bottom of a 9×13 inch baking dish.
7. Place 3 lasagna noodles over the sauce. Layer with half of the ricotta mixture, half of the sautéed vegetables, and one-third of the remaining béchamel sauce.
8. Repeat the layers with 3 more noodles, the remaining ricotta mixture, the remaining vegetables, and another third of the béchamel sauce.
9. Top with the final 3 noodles, the remaining béchamel sauce, and sprinkle the remaining mozzarella and Parmesan cheese over the top.
10. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
11. Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
You can customize the vegetables depending on what you have available or what is in season.
The lasagna can be assembled a day in advance and refrigerated before baking.
If baking straight from the refrigerator, increase baking time by 10–15 minutes.
Serve with a fresh salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350